When, with little fanfare, Daymaker Espresso popped up on the southern end of Pacific Avenue just a few weeks ago, there was a palpable feeling of ‘Hey everyone, we’ve finally opened!’

Owners Andrew Madgwick (ex-52 Espresso) and Dylan Nesbit (ex-Barefoot, Elk, Blackboard and Paddock) have done their time in the hospitality trade, serving their apprenticeship under some of the best on the coast. After waiting for the right site, they’ve made a commitment to Miami for the long term, signing a six-year lease on the former ‘pet op shop’ site beside the Pacific Ave Fruit and Meat Market.

Looking around, it’s easy to see their passion. So different to slick overblown fit-outs, the venue is clean and spare, with greenery and recycled wood popping colour against the polished concrete, exposed rafters, slate grey and white walls. There’s a story behind every piece of wood, every table top and painted wall.

“We got the recycled timber from Lloyd’s Auctions, got rid of the asbestos and opened up the ceiling. Only then did we realise how much light we could get in here,” Dylan tells us, outlining the guys’ months-long journey to opening.

They’ve scoped their demographic and suppliers out as well, conscious of the surrounding gym culture and the health food consciousness driving day meals on the coast.

Starting with a base seasonal vegan-friendly menu of eight breakfast dishes and four lunches, Daymaker boosts our choices through its vegan and carnivore add-ons; a smart move.

Sourcing hormone-free meat from Nobby’s Beach Butchery, bread and pastries from Burleigh Bakehouse (who only employ French bakers, Dylan tells us) and Sol Cleanse juices (whose excess by-products are pulped and given to local farms), and local produce, the guys are super-conscious of local, seasonal and sustainable principles.

What is not local, however, is their rich yet mellow coffee from Melbourne’s Axil roastery, their first outlet on the coast.

Daymaker. The name can easily resonate with us as ‘make my day’ or even ‘a punchy start to your day’.

First impressions count, and what we notice most of all is the staff energy. Intent on customer return, there’s full table service, a dying art.

“We’ve learned from experience that you have to meet customers and make them feel welcome,” says Dylan. “It’s really important that staff are confident and willing to have a chat so people enjoy being here.”

Good food, great coffee and welcoming service… It’s a bit like a warm embrace – a great way to start your day.